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Potato and Quinoa Stew

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  • Prep 15 min
  • Total 35 min
  • Ingredients 9
  • Servings 4
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It goes without saying that Peruvian food has a certain world-wide fame. It’s no surprise, given that its success is due to the combination of native ingredients with imported culinary techniques. This potato and quinoa stew combines different ingredients typical of Inca cuisine and it’s a hearty and comforting dish that you can find in many Peruvian kitchens. It’s usually served with a side of white rice and a little parsley on top. What are you waiting for? Try it!
by Cristina Duffy
Updated Sep 20, 2016
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Ingredients

  • 4 potatoes, peeled and diced
  • Salt to taste
  • 1 cup quinoa
  • 2 tablespoons oil
  • 2 garlic cloves, crushed
  • 3 tablespoons ají amarillo (yellow Peruvian pepper)
  • 1/2 cup evaporated milk
  • 1/2 cup queso fresco, thick slices
  • Chopped parsley, as garnish

Directions

  •  
    1
    Boil the diced potatoes in salted water.
  •  
    2
    Once they’re soft, remove from heat and set aside, and reserve a little of the water.
  •  
    3
    Cook the quinoa until the grains open all the way.
  •  
    4
    Heat the oil in a frying pan and sauté garlic and yellow pepper. Combine well to make a paste.
  •  
    5
    Add potatoes to the frying pan with a little of the water that they cooked in, evaporated milk and quinoa.
  •  
    6
    Stir all the ingredients every few minutes while they finish cooking on low heat.
  •  
    7
    A few minutes before serving, add the pieces of queso fresco and stir again.
  •  
    8
    Remove from heat once the sauce has thickened and the cheese has melted a little.
  •  
    9
    Serve and sprinkle with parsley.

Expert Tips

  • tip 1
    You can dice the potatoes as indicated in the recipe or you can mash them to make a puree.
  • tip 2
    Serve with white rice.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • It goes without saying that Peruvian food has a certain world-wide fame. It’s no surprise, given that its success is due to the combination of native ingredients with imported culinary techniques. This potato and quinoa stew combines different ingredients typical of Inca cuisine and it’s a hearty and comforting dish that you can find in many Peruvian kitchens. It’s usually served with a side of white rice and a little parsley on top. What are you waiting for? Try it!
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